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Vegan Burger with Black Bean Hummus
A yummy, filling dish that takes an ordinary vegetarian meal to new heights.
- Yields: 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 10 mins
issue 56
Ingredients
Chickpea and Carrot Falafel Patties
1 C (250 ml) raw chickpeas
½ medium onion, peeled and chopped
1-2 cloves garlic, peeled
1 chilli, deseeded and chopped
2 Tbsp (30 ml) parsley, chopped
2 Tbsp (30 ml) fresh coriander, chopped
½ tsp (5 ml) coriander seeds, toasted and ground
½ tsp cumin seeds, toasted and ground
½ tsp (5 ml) bicarbonate of soda
1 Tbsp (15 ml) tahini paste (optional)
2 carrots, finely grated
salt and freshly ground black pepper
coconut oil, for frying
Black Bean Hummus
250 g dried black beans
a pinch of bicarbonate of soda
3-4 cloves garlic, roasted
4-5 Tbsp (60-75 ml) tahini
40 ml fresh lemon juice
+/- ¼ C (60 ml) olive oil
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) paprika
cooking liquid as needed
2 Tbsp (30 ml) parsley, chopped
salt
Cashew Tzatziki
100 g cashew nuts, soaked
3 Tbsp (45 ml) lemon juice
pinch of lemon zest
2 Tbsp (30 ml) olive oil
½ C (125 ml) water
salt and pepper to taste
500 g cucumber, peeled and deseeded
10 g coarse salt
12 mint leaves, chiffonade (very thinly sliced)
1-2 cloves garlic, chiffonade (very thinly sliced)
170 g cashew cream
For assembly
4 wholewheat vegan buns, cut in half
coconut or olive oil for toasting buns
80 g black bean hummus
100 g shredded lettuce
4 butternut disks, grilled
4 chickpea and carrot falafel patties
100 g cashew tzatziki
1 avocado, sliced
40 g alfalfa sprouts
40 g sliced large pickles
Method
Chickpea and Carrot Falafel Patties
Soak the chickpeas in water for 48 hours changing the water twice during that time. After 48 hours drain the water.
Place the chickpeas, onion, garlic and chilli in bowl of a food processor and blitz to a fine paste.
Add the remaining ingredients and combine. Rest the mixture for about 20 minutes. Once rested, shape into 150 g patties.
Heat a little coconut oil in a frying pan and gently fry the patties until golden brown and cooked through. Remove and place on a sheet of kitchen towel.
Black Bean Hummus
Soak the black beans in water overnight, or longer if you have the time.
Place the beans in a medium-sized saucepan and boil until soft – this should take about two hours. Tip: add a little bicarb to the water as it will assist in cooking the beans. Strain the beans, reserving 1 cup of the cooking liquid.
Place the beans, garlic, tahini, lemon juice, olive oil, cumin
and paprika into the bowl of a food processor and blend until very smooth. Add the cooking liquid slowly until the hummus has the correct consistency. Continue blending until the hummus is smooth.
Stir in the parsley, taste and adjust the seasoning.
Cashew Tzatziki
Soak the cashew nuts in water overnight. Add the lemon juice, lemon zest, olive oil and water and blend with a strong blender until very smooth (should be the same consistency as yoghurt), taste and adjust seasoning.
Split the cucumber lengthways. Slice, chop into small cubes or grate the cucumber depending on your preference. Sprinkle with salt. Allow to stand for 1 hour and then rinse, squeezing to remove the liquid.
Combine the cucumber, mint, garlic and cashew cream, taste and adjust seasoning.
To Assemble
Drizzle a little oil onto the buns and toast in a pan or grill.
Spread the bottom of the buns with blackbean hummus, top with lettuce and then a butternut disk. Place the chickpea burger on top of the butternut disk and top with tzatziki, sliced avocado, alfalfa sprouts and pickles.
